What is a "resting time" in cooking meat?

Resting time in cooking meat refers to the period after cooking during which the meat is allowed to sit. This practice is essential because it enables the muscle fibers to relax and the juices within the meat to redistribute. When meat is cooked, the heat causes moisture to be pushed towards the surface; allowing the meat to rest helps retain those juices when it is cut, resulting in a juicier and more flavorful dish.

This resting process is particularly important for larger cuts of meat, where the temperature continues to rise slightly during the resting period, enhancing its tenderness and overall eating experience.